Lamb neck is a classic cut best suited for a savory, warming stew. In some culinary traditions, necks are sliced into steaks and grilled. Some recipes call for braising a whole neck until very tender. Either way, this value cut is not short on flavor if prepared properly.
How Can I Cook It?
Lamb necks contain a lot of connective tissue and collagen, which make them prime candidates for slow cooking, which will release tons of flavor and create a very rich sauce. Our suggestion is to go Irish! Use a dark stout beer to make braising liquid – throw in some carrots, parsnips, or potatoes (or all three) to create a hearty, one-pot meal bursting with flavor.
Some of Our Favorite Recipes
